Halloumi, Tomato & Egg Breakfast Skillet
Crispy halloumi and wilted spinach anchor a Mediterranean skillet with baked eggs and fresh tomatoes. Ready in under 20 minutes and packed with protein.
- Total time
- 18 min
- Servings
- 2
- Calories
- 480
- Protein
- 28g
Ingredients
- 8 oz halloumi cheese
- 1.5 cups cherry tomatoes
- 3 cups fresh spinach
- 4 large eggs
- ¼ medium red onion
- 1 tbsp fresh oregano or thyme
- 3 tbsp olive oil
Instructions
- 1
Slice halloumi into 0.5-inch-thick planks. Halve the cherry tomatoes and thinly slice the red onion.
- 2
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering. Sear halloumi 90 seconds per side until golden, then set aside.
- 3
Add remaining oil to the skillet. Stir in red onion, then add tomatoes and cook until softened, about 3 minutes.
- 4
Add spinach and oregano, stirring until spinach wilts, about 1 minute. Create 4 small wells in the mixture.
- 5
Crack an egg into each well. Cover the skillet and cook over medium-low until whites are set but yolks still jiggle, 4–5 minutes.
- 6
Return halloumi to the skillet to warm through. Season with salt and pepper, then serve straight from the pan.
Tools you’ll need
- 12-inch skillet
- wooden spoon or spatula
- lid (or foil for cover)
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